Start by draining the tofu and wrapping it in paper towels to remove excess moisture. Press the tofu gently to help eliminate water. After about 10-15 minutes, cut the tofu into bite-sized cubes.
In a wok or large skillet, heat 2 tablespoons of peanut oil over medium-high heat. Make sure the oil is hot before adding the tofu to achieve that crispy texture.
Add the cubed tofu to the hot oil in a single layer. Let it cook undisturbed for about 5-7 minutes until golden brown on one side. Flip the tofu and continue to cook until all sides are crispy. Remove the tofu from the wok and set it aside.
In the same wok, add the remaining tablespoon of oil. Toss in the whole garlic cloves and sauté for about 1 minute, until fragrant but not browned.
Next, add the sliced Asian eggplants and red bell pepper to the wok. Stir-fry for about 4-5 minutes until the eggplants are tender and slightly browned.
Return the crispy tofu to the wok, and add the sliced green onions. Stir everything together gently, allowing the flavors to meld for another 2-3 minutes.
Remove the wok from heat and fold in the fresh Thai basil leaves. The residual heat will wilt the basil just enough to release its fragrant oils.
Your Tofu and Eggplant Stir Fry is now ready to serve! Enjoy it over a bed of steamed jasmine rice or quinoa for a complete meal.
